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Homemade tomato ketchup

0
794
Kitchen European
Calorie content 37.2 kcal
Portions 1 l.
Cooking time 120 minutes
Proteins * 0.3 g
Fats * 0.1 g
Carbohydrates* 9 gr.
* per 100 gr. product
Homemade tomato ketchup
Content

Homemade ketchup is a versatile homemade sauce made from natural vegetables and spices of your choice. It can be spicy or more savory, with the addition of mustard, nutmeg or cloves - it's up to you. Turn on your imagination and let's create together!

Ingredients

Cooking process

step 1 out of 7
We wash the tomatoes under running water, put them on a kitchen towel so that they dry out a little. Peel the garlic, rinse and chop finely.
step 2 out of 7
Cut the dried tomatoes in half, remove the stalk. Grind tomatoes in a blender or pass through a meat grinder. If you want to get ready-made ketchup without seeds, pass the tomato puree through a sieve or cheesecloth folded in 2 layers. Put the tomato puree in a saucepan.
step 3 out of 7
Peel the onions, rinse and chop finely. You can chop the onion with a blender.
step 4 out of 7
We wash the apple, peel it and rub it on a fine grater.
step 5 out of 7
We send the onion and apple to the saucepan to the tomato puree and put the pan on the fire.
step 6 out of 7
Add salt, sugar and spices to vegetables, chopped garlic. Mix all the ingredients well until smooth, bring to a boil and cook for 1.5 hours over low heat, and do not forget to stir them often so that the vegetables do not burn to the bottom of the pan.
step 7 out of 7
After 1.5 hours, add vinegar to the ketchup, mix well, boil for one minute and remove the pan from heat. We lay out the finished hot ketchup on pre-sterilized jars and tighten them tightly with boiled lids. We leave at room temperature. As soon as the ketchup has completely cooled down, we put it in a cool dark place for storage.

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